Brazilian recipe
Strawberry Tart (Torta de morango)
This strawberry tart is a Brazilian dessert classic, combining a buttery crust, velvety cream, and fresh strawberries set in a shimmering jelly glaze.
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Ingredients
2 tablespoons margarine
2 tablespoons oil
1 whole egg
2 level tablespoons sugar
1 pinch of salt
1 level tablespoon baking powder
All-purpose flour as needed until the dough pulls away from your hands
1 can sweetened condensed milk
1 can table cream
3 egg yolks
3 cups milk
1 tablespoon cornstarch
2 boxes strawberries
1 packet strawberry gelatin
2 tablespoons oil
1 whole egg
2 level tablespoons sugar
1 pinch of salt
1 level tablespoon baking powder
All-purpose flour as needed until the dough pulls away from your hands
1 can sweetened condensed milk
1 can table cream
3 egg yolks
3 cups milk
1 tablespoon cornstarch
2 boxes strawberries
1 packet strawberry gelatin
Where to find ingredients
You can find all ingredients at local supermarkets. Cornstarch is often sold in the baking aisle. For the table cream, look for canned heavy cream (crema de leche). If unavailable, a heavy cream substitute with higher fat content can be used, though the original texture is best achieved with standard table cream.
Preparation method
- Prepare the gelatin following the package instructions and refrigerate until it reaches an egg-white consistency.
- Mix the condensed milk, table cream, egg yolks, milk, and cornstarch in a saucepan.
- Place over heat and stir constantly until it boils and becomes a thick cream.
- Continue stirring without stopping to prevent the cream from lumping or burning at the bottom of the pan.
- Set the cream aside and let it cool until lukewarm or at room temperature.
- In a bowl, mix the dough ingredients, adding the flour gradually until the mixture pulls away from your hands.
- Line the bottom and sides of a medium or large baking dish with the dough.
- Prick the entire surface of the dough with a fork.
- Bake in a preheated medium oven for 10 to 15 minutes until the crust is lightly golden.
- Remove from the oven and let the crust cool before assembling the tart.
- Spread the cream over the baked crust.
- Arrange the strawberries, sliced crosswise, over the layer of cream.
- Cover the tart with the gelatin that has reached an egg-white consistency.
- Refrigerate for at least 4 hours before serving.
Observations
This dessert is highly prized for its harmonious blend of textures and straightforward preparation. Follow these steps carefully to ensure the perfect consistency for both the cream filling and the jelly topping.
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